Crispy Homemade Fries

For years I was disappointed with my homemade french fries. I tried using different types of oils and frying twice, but they always turned out a little soggy. It wasn’t until I stopped frying all together that I ended up with the crispiest fries of all. Yes, I realize you are wondering how in the world I could make crispy french fries without actually frying my potatoes, but the answer is quite simple: roasting!

My discovery occurred one day when my husband was grilling burgers. I really wanted French fries, but only had about ten minutes before dinner. I threw a few potatoes in the microwave for five minutes so they half baked. I then sliced up the potatoes. Just as I was going to fry them, I remembered I had just used the oven to bake a pie and figured I might as well see how they turned out baked. I laid the potato wedges on an oiled baking sheet and then sprayed them with olive oil and dusted them with salt and some chili powder. Tossing them into the oven, I hoped for the best. 7 minutes later, I took out the tray and was pleasantly surprised. These fries were crispier than any “fried” french fries I had ever made. The centers were fluffy and the outsides crisp. Ever since that day I haven’t turned back. I now make all my fries with partially baked potatoes that are then roasted in a nice hot oven.

One nice side benefit is that these fries are also much healthier than the fried variety. You also won’t get splattered with hot oil.

Roasted French “Fried” Potaotes

4 baking potatoes

olive oil

salt

chili powder

Preparation

1. Preheat oven to 400 degrees

2. Poke potatoes with holes and microwave for five minutes. Note: I don’t peel my potatoes as they don’t bake as nicely in the microwave if they are peeled. If you prefer to have the skin removed on your fries, just let the half baked potatoes cool a bit and then peel them before slicing.

3. Slice potatoes into wedges or julienned pieces (whichever you prefer). Note: be careful not to burn yourself as the inside of the potatoes are hot.

4. Oil a baking sheet

5. Lay potato slices on the baking sheet and spray some olive oil on top. If you don’t have a sprayer, just toss the potatoes in some extra oil from the pan.

6. Top with salt and a dusting of chili powder

7. Bake for about 7 minutes, or until the fries are crispy

8. Serve

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[…] As for the chips, I bake them. Yes… you heard me. I bake them. They come out crispy and seasoned perfectly. Best of all, my potatoes are not reduced to the sad fate of sogginess which often happens with home fried fries. Here's my recipe. […]

annoyed said,

THis recipe was terrible! The fries has to bake for 40 minutes as opposed to 8. I thought maybe it was just my oven and I tried it at a friends house. Same thing. I hated it. The fries didn’t even taste good

Mommys3monkeys said,

Followed this EXACTLY minus the chili powder & after 25 minutes my fries are still in the oven baking. Cut just like fries made anywhere else & they don’t seem to be cooking. another 5 minutes & will be picking an alternative for with our dinner.

Howdy! This is my 1st comment here so I just wanted to give a quick shout out and
say I really enjoy reading your posts. Can you recommend any other blogs/websites/forums that go
over the same subjects? Thanks a ton!

FryMan said,

Unless the brand of your oven is Vesuvius, there’s no possible way for your fries to be done in 7 minutes!

I cooked mine for 50 minutes and they never did get crispy, but I ate ’em anyway. I think the microwaving was a bad idea, making the fries fall apart easier, and it sure didn’t cut the cooking time.

Results were better the last 2 times I made oven fries, and the only real difference was I didn’t microwave them first. I did use coconut oil this time instead of cooking oil, so I don’t know if that had any effect.

dslincoln said,

Hi FryMan – Sorry this didn’t work for you. I’m not sure why though so wanted to ask some questions as I make these all the time and 7 minutes is the length of time I bake them. Did you make wedge or thick cut fries? That would make a difference. My fries are cut thinly (as in the picture). Also, were they partially cooked from the microwave? This is a pretty essential step for the recipe to work. Finally, making sure your oven is totally preheated is key. Again I’m sorry it didn’t work out. I’ve never used coconut oil although I wouldn’t think that would make a difference. Thanks for writing.

This recipe sounds too basic for me. I have seen suggestions like coating the spuds in egg whites, pre soaking the spuds with vinegar to draw out starch/h20, but this is just “cook half way, slice, cook again” I don’t even want to TRY this one.